Banca de DEFESA: PENHA PATRÍCIA CABRAL RIBEIRO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : PENHA PATRÍCIA CABRAL RIBEIRO
DATA : 11/11/2016
HORA: 14:00
LOCAL: Sala de aula 02 do Departamento de Nutrição - DNUT/UFRN.
TÍTULO:

Phenolic content, antioxidant capacity and antibacterial activity of the oil, press cake and faveleira seed (Cnidoscolus quercifolius).

PALAVRAS-CHAVES:

Cnidoscolus quercifolius, oilseed, vegetable oil, cold press by-product, bioactive activity.

PÁGINAS: 65
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

The faveleira (Cnidoscolus quercifolius) has oilseeds that can be used for obtaining vegetable oil. One way of obtaining oil is by cold pressing, in which to get the oil and the by-product, herein named press cake. The seed and its derivatives have potential for use in human food and to present bioactive activities, therefore, this work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and  viscosity) e fatty acid profile of faveleira oil; total phenolic content and total flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay e oxygen radical absorbance capacity) of seed, oil and press cake. Acidity (0,78 ± 0,03% oleic acid), peroxide values (1,13 ± 0,12 mEq/1000g) and moisture (0,25 ± 0,03%) are low; and density (0,9136 ± 0,00 g/cm³) and viscosity (0,0546 ± 0,16 Pa.s) are close to what was observed for others edible oil. Unsaturated fatty acids are predominant in faveleira oil (72,42%). The most abundant fatty acid found was linoleic acid (53.56%), followed by oleic acid (17.78%). The seed and press cake has high amount of total phenolic content (324,92±6,69 mg EAG/100 g e 398,89±6,34 mg EAG/100 g, respectively), including flavonoid content (18,70±1,23 mg RE/g e 29,81±0,71 mg RE/g, respectively). The press cake has higher amounts of bioactive compounds than seed. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.

MEMBROS DA BANCA:
Externo à Instituição - JAILANE DE SOUZA AQUINO - UFPB
Presidente - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Externo ao Programa - 2275877 - THAIS SOUZA PASSOS